Jalapeño Jelly – Jalea de Jalapeño

Every Christmas the Principal of the school where my mami worked as a teacher’s aide gifted his co-workers jalapeno jelly that his wife made. Mami looked forward to the little jar of jelly every year as she enjoyed it over crackers. One year she attempted the recipe, but with little ones running amuck in her kitchen she did not get too far into the process. After that she settled with purchasing a few jars from road stand fruit vendors. This year I thought I’d surprise her and a few of my neighbors with small jars of jalapeno jelly to enjoy during the Holidays. I was smart enough to stash a few for myself to create a new recipe that I’ll share soon.

Jalapeño Jelly

Recipe from Ball Complete Book of Home Preserving

Author: Vianney Rodriguez

Ingredients

12 jalapeños
2 cups cider vinegar divided
6 cups sugar
2 3- oz pouches of liquid pectin
5 8 oz half pint glass preserving jars with lids and bands

Instructions

Prepare canner, jars and lids.
Puree peppers in food processor or blender with 1 cup cider vinegar until smooth. Do not strain purée.
Combine purée with remaining 1 cup cider vinegar and sugar. Bring to a boil over high heat. Boil 10 minutes, stirring frequently.
Add liquid pectin, immediately squeezing entire contents from pouches. Continue to boil hard for 1 minute, stirring constantly. Remove from heat and skim foam if necessary.
Ladle hot jelly into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.